Yorkies are Yorkshire Puddings, BTW, not the little four legged doggies.
At any rate...
I had some leftover batter and stuck it into the fridge overnight, and decided that there was enough batter to make a Dutch Baby Pancake.
And it was good. Because the batter had rested in the fridge overnight, the flour had absorbed more liquid and that little pancake rose and rose and rose.
And then fell.
But it was supposed to.
Basic Popover or Yorkshire Pudding recipe
1/2 cup eggs (about 2 large eggs)
1/2 cup flour
1/2 cup milk
1 tablespoon melted butter
pinch of salt
Mix all ingredients together and place in the fridge overnight, or if making Yorkies, mix together in the morning and let sit in fridge at least 6 hours.
In the morning, preheat the oven to 425 degrees. Put a cast iron skillet on the stove and heat it. I used my 9 inch skillet, but you can actually use any oven safe pan here. An 8 x 8 pan works as well. While the pan is heating, whisk the batter together again, to make sure it is well combined. Put a pea sized piece of shortening or lard or oil or butter into pan, swirl it around and then pour the batter directly into the pan. The pan should be almost smoking hot.
You know you want to. And since the batter is all ready, all you have to do in the morning is turn on the oven, whisk the batter together and pour it into the pan to let it bake while you are enjoying your first/second or third cup of coffee.
I've made this a couple more times, and played with it some more. The other day I used a smaller 7 inch stainless steel skillet and baked it in that. And this morning, I used a little 6 inch cast iron skillet and baked one in that. I managed to get a shot of this, just after I pulled it out of the oven.